I love this smoked prime rib because it turns a classic roast into a smoky, flavor-packed dish with a crust that’s simply out of this world. The garlic and herb rub infuses every bite with richness, and the low-and-slow smoking method makes it incredibly juicy and tender. It’s easier than it looks, and the results are guaranteed to impress guests or satisfy any meat-loving cravings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1/3 cup olive oil
3 tablespoons fresh thyme, finely minced
3 tablespoons fresh rosemary, finely minced
3 tablespoons fresh parsley, finely minced
15 cloves garlic, finely grated
8-pound boneless ribeye roast
1 1/2 tablespoons sea salt
1 tablespoon black pepper
3 tablespoons olive oil
Equipment
Smoker
Medium-sized bowl
Digital thermometer
Aluminum pan
Directions
I start by preheating my smoker to a steady 225°F to 235°F.
In a bowl, I combine 1/3 cup olive oil with all the minced herbs and garlic. I make sure to set aside one-third of this mixture for later use.
I trim the ribeye roast, removing excess fat but keeping enough for flavor.
Then, I coat the roast evenly with the remaining 3 tablespoons of olive oil.
I press sea salt and black pepper all over the roast to season it generously.
Next, I spread two-thirds of the garlic-herb mixture across the entire surface of the roast.
I place the roast on the top rack of my smoker and insert a digital thermometer into the center of the meat.
Underneath, I position an aluminum pan to catch any drippings.
I let it smoke low and slow for 2.5 to 3 hours, until it reaches an internal temperature of 100°F.
Then I crank up the smoker to 500°F and cook until the internal temp hits between 118°F and 120°F.
Once it’s done, I remove the roast and spread on the remaining garlic-herb mixture.
I let it rest for about 20 minutes before slicing and serving with au jus or horseradish sauce.
Servings and timing
This recipe serves 8 people. The total time is approximately 3 hours and 45 minutes — that includes about 25 minutes of prep, 3 hours of smoking and roasting, and 20 minutes of resting time. Perfect for a hearty meal with family or friends.
Variations
I sometimes use a bone-in prime rib for even more flavor and presentation.
For a spicier version, I add crushed red pepper or a dash of cayenne to the herb mixture.
Instead of olive oil, I’ve also tried it with melted butter for a richer finish.
If I want a stronger smoky profile, I go with hickory or mesquite wood instead of milder fruitwoods like apple or cherry.
Storage/Reheating
Leftover prime rib stores beautifully. I wrap slices tightly in foil or place them in an airtight container, then refrigerate for up to 4 days. For reheating, I place the meat in a 250°F oven covered with foil until warmed through — this helps retain the moisture. I avoid microwaving since it can dry the meat out. Freezing is also an option; just slice it first and store with some of the juices to maintain flavor.
FAQs
How do I know when my prime rib is done?
I always use a digital thermometer for accuracy. I aim for 118°F–120°F for medium-rare, as it will continue to rise a few degrees while resting.
Can I smoke the prime rib a day ahead?
Yes, I can smoke it ahead of time, then gently reheat it in the oven at 250°F covered with foil until it reaches the desired temperature.
What kind of wood is best for smoking prime rib?
I prefer using oak, hickory, or a mix of fruitwood like cherry or apple for a balanced smoke flavor without overwhelming the meat.
Should I sear the prime rib before or after smoking?
I always sear after smoking — it locks in the flavor and gives a beautiful crust without overcooking the inside.
What sauces go best with smoked prime rib?
I love serving it with creamy horseradish sauce or a classic au jus to complement the smoky richness of the meat.
Conclusion
Smoking a prime rib may sound intimidating, but with a bit of patience and the right technique, I find it delivers stunning results every time. The herb and garlic crust creates layers of flavor, while the smoker does all the work in turning this into a melt-in-your-mouth roast. It’s my go-to for special dinners when I want to serve something unforgettable.
Learn how to make the perfect smoked prime rib with a garlic herb crust, slow-cooked to juicy perfection and finished with a delicious crust for rich, bold flavor.
Ingredients
Main Ingredients
1/3 cup olive oil
3 tablespoons fresh thyme, finely minced
3 tablespoons fresh rosemary, finely minced
3 tablespoons fresh parsley, finely minced
15 cloves garlic, finely grated
8-pound boneless ribeye roast
1 1/2 tablespoons sea salt
1 tablespoon black pepper
3 tablespoons olive oil
Equipment
Smoker
Medium-sized bowl
Digital thermometer
Aluminum pan
Instructions
Preheat smoker to 225°–235°F.
In a medium bowl, mix the 1/3 cup olive oil with thyme, rosemary, parsley, and garlic. Reserve 1/3 of the mixture for later.
Trim excess fat from the roast, leaving some for flavor.
Rub the roast with the remaining 3 tablespoons olive oil.
Season all sides generously with sea salt and black pepper.
Coat the roast with 2/3 of the garlic-herb mixture, covering all surfaces.
Place the roast on the top rack of the smoker and insert a digital thermometer into the center.
Set an aluminum pan beneath the roast to catch drippings.
Smoke for 2.5–3 hours, or until the internal temperature reaches 100°F.
Increase smoker temperature to 500°F and cook until the internal temperature reaches 118°–120°F.
Remove from smoker, spread the reserved garlic-herb mixture over the roast, and let it rest 20 minutes.
Slice and serve with au jus or creamy horseradish sauce.
Notes
Keep some fat on the roast for the best flavor and moisture.
Resting the roast for 20 minutes is essential for juicy slices.
